Spicy Powder / Kara pudi


This spicy mixture is my go to powder/pudi as we call in Kannada, I use this every day in my dishes like palya(dry veggi curry), sambar/huli(along with mom made sambar pudi), upma and for some rice dishes like Besibele Bath. Just adding a spoon of this Pudi makes the dish very flavourful.

Ingredients for Spicy Powder       


  • Channa dal//kadalebele – 1 cup
  • Urad dal/ uddinabele- 1cup
  • Corriender seeds/ dhania- 2 tbsp
  • Methiseeds/menthia- 1tbsp
  • Cumin seeds/ jeerige- 1tbsp
  • Black pepper seeds/ menasu- 1 tbsp
  • Cinnamom-cloves/chekke-lavanga-2-3 each
  • Red chillies- 10 (for medium Spice)
  • Few curry leaves
  • Oil – 2tbsp for roasting all the above ingredients.
  • Roast all the above ingredients  with 2 tbsp of oil one by one and when it cool enough, grind it to a fine powder.

    *Using Badage chilli , adds more colour(redness) to the powder and dish.

    I have used  a tbsp of the above powder to make Chayote squash/semebadane kaayi palya/curry.


    Recipe for Palya:

    1. Heat a table spoon of oil in a vessel, when hot add mustard seeds, cumin seeds, channdal and urad dal.
    2. When dals start to change colour add chopped squash and salt, cover and cook for 10 min on medium heat.
    3. Once squash is soft add 1 tbsp of spicy powder and 1 tbsp of grated coconut and squeeze 1 tbsp of lime juice. Add fresh cilantro/correinder leaves for garnish. Enjoy !

    I will be sending this to Zlamushka’s Spoonful of Christmas.


    21 Responses to “Spicy Powder / Kara pudi”

    1. outofthegarden Says:

      I have yet to make a homemade podi and I beleive this is the first I have seen where coriander seeds are not the main ingredient. All that chana and urad dal has to be so fragrant roasting — I must try this! Thanks so much for the recipe.


      This is like typical south indian Powder where Dals are main ingredients, do try it and let me know how you liked it.

    2. RedChillies Says:

      Wow, the kharada pudi looks wonderful. I did not know this could be used for sambhar or huli as well. At first I thought this was Menthyada hittu, but looks easy to prepare as well.

      This is my all purpose pudi RC, I use this for sambar along with my mom’s sambhar pudi(I have corrected it in my post).If using this pudi alone for sambar, it would be nice to add some more chillies and corriender seeds.

    3. Happy cook Says:

      Excelent spicy powder. You use them in sambara.
      Can you pass me a pot :-))))

      When making thick huli/sambar for idlies I use this along with my mom’s sambar pudi. Would love to send you some. Address Please 🙂

    4. Rajitha Says:

      yumm..i love home-made poids..they really make a difference. madhu..i just looked thru ur entire blog..it is so nice and i have learnt some really fun recipes……it was a surprize when you said you are from Alaska as i thought the only indian who has ever lived there was my husband
      (that is a streach..but not too many are there!!)…kudos to you to manage without any indian store and crazy climate and have such a lovely blog 🙂

      Oh thats nice to know Your hubbby lived here, I can tell you this my family is the only India family living in this town. Winter is very hard, dark and cold. Good time to go out to visit India.

    5. Asha Says:

      Oooh! This is the kind I wanted for RCI K girl! Now you post it!! YUM!! Thanks for posting, I am forever looking for genuine kharada pudi!:)

      Oh you wanted this kind of pudi, sorry to not have send it to you earlier. This pudi is additional thing I add to enhance the falvour of the dish.

    6. Latha Says:

      Hi MAdhu,
      Yummy recipe! I make my palya pudi similarly. But i always go by “Andaz”. This is great to have the right measure for all ingredients. Also seemebadnekai palya looks yumm! ITs been ages since i made it. Will surely make it when i get a hold of these next.

      This is my all purpose podi Latha, use for everthing. I think it gives balanced flavour with measuring(I too did approximately).

    7. Padma Says:

      This weekend I was also busy making podis for this winter n spring. I made two different varieties, donno when I am gonna post it, pheww! getting Lazy these days! That podi looks awesome, we make something similar to this called Kandi podi!

    8. Suma Gandlur Says:

      Very useful one. We make a similar kind of powder too.
      Do you get byadagee menasinakayi in US?

    9. Namratha Says:

      Good recipe for Kharadh pudi, will try it 🙂

    10. Sneha Says:

      So many good recipes Madhu! I have to come back!
      Great pics as usual 🙂

    11. Rajitha Says:

      madhu..you have been tagged..chk my blog out for details..do try to play along if you can 🙂

    12. Grihini Says:

      Hey, i was looking for this kharada pudi recipe.. thanks for sharing 🙂

      Welcome Grihini, this is my all purpose-pudi use for most south indian dishes. Hope you try it too.

    13. Zlamushka Says:

      hey love the podi mix. I usually just mix it with plain rice and enjoy the crunchiness. Why dont you send it over to my Spoonful of Christmas gift event ?

    14. anita Says:

      Hi Could u please tell me how to make the huli(any veg).

      Hi Anita, Please Check idly- sambar/huli https://ruchii.wordpress.com/2007/11/05/idly-and-sambar/ recipe. Hope this is what you were looking for. Thanks for stoping by.

    15. anita Says:

      Hi do u know any kind of huli that Brahmin’s make? they make it from veg peels also. U r from mysore i thought u would know this recipes. thaks for the reply.

    16. Idetrorce Says:

      very interesting, but I don’t agree with you

    17. abomazot Says:

      I am really sorry to informe you that the word(KHARA) means shit in Arabic so please find another namefor your spices.thank you

      Sorry if it has offended you, this is the meaning of spicy in my language so i’ll keep it that way.

    18. mahendra Says:

      Hope this is what you were looking for. Thanks for stoping by mahendra singh baish for division office bhanupratappur, dist-kanker (C.G.)

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    20. Urszula Says:

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